BOTTLE GOURD CURRY RECIPE / BOTTLE GOURD MASALA RECIPE / LAUKI MASALA / SORAKKAI MASALA RECIPE / VEGETARIAN CURRIES / RICE SIDE DISH RECIPES / VEGETARIAN RECIPES / SOUTH INDIAN VEGETARIAN CURRIES RECIPES / HOME STYLE SORAKKAI MASALA / KAIKARI MODTHAI RECIPE / ANAPAKAYA / DUDHI RECIPES / DOODHI CURRY / SORA KAYA CURRY / SORA KAYA MASALA RECIPE / BOTTLE GOURD SUBZI RECIPE / BOTTLEGOURD SUBJI / LAUKI SUBZI
| Ingredients | |
|---|---|
| Bottle Gourd / Sorakkai | 1/2 or (2 cups chopped) |
| Onion | 1 cup chopped or 10 sambar onions / pearl onions |
| Tomato | 1/2 cup (chopped) |
| Garlic | 3 cloves(crushed) |
| Ginger | 1 inch piece (crushed) |
| Green Chili | 1 (slit open) |
| Freshly ground coconut paste | 1 Tablespoon (coarsely ground) |
| Turmeric powder | 1/4 teaspoon |
| Red Chili Powder | 1/2 teaspoon |
| Coriander powder | 2 teaspoons |
| Salt | 1 teaspoon (or to taste) |
| Oil | 2 teaspoons |
| Mustard seeds | 1/4 teaspoon |
| Cumin seeds | 1/2 teaspoon |
| Dry Red Chili | 1 |
| Split black gram (ullundu) | 1/4 teaspoon |
| Asafoetida | 1/4 teaspoon |
| Curry leaves | a sprig or few leaves |
| Coriander leaves | few for garnish (chopped ) |
| Water | 1 & 1/2 cup |
Wash, peel, cut open the bottle gourd, remove the spongy seeds and cube the thick white flesh into bite size cubes. Take a pressure cooker, combine bottle gourd pieces, chopped onion, diced tomato, slit chilies, crushed ginger, garlic, turmeric powder, red chili powder, coriander powder, salt and water. Pressure cook up to 2 whistles (this count is for slightly mature gourd) (tender ones cook in 1 whistle) and switch off. Stove top pan cooking takes about 30 to 40 minutes, kept covered over low medium flame.
Now heat oil in pan, splutter mustard, cumin seeds, split black gram, dry red chili, curry leaves and sprinkle asafoetida. To this, add the cooked gourd curry, coconut paste and simmer for few minutes until the oil separates or until all water evaporates to make a thick chunky curry. Garnish with chopped coriander leaves and serve with plain rice and ghee. This is how we take it at home, but its also good as a side for sambar , rasam or curd rice, taste awesome with plain phulka/roti /chapati too.
Notes
- Serves 4 adults approx
- You may retain the fresh bottle gourd peel to make chutney or thuvayal.
- Depending on the gourd the pressure cooking time varies, some cook in 1 whistle, while some take little longer. This will taste good even if it turns mushy.
- Try the same recipe with the veggies like Radish, Turnip, Chow Chow, Chayote, Ridge Gourd. Firm veggies need pressure cooking and rest can be cooked in regular pan.
Comments
13 responses to “SORAKKAI MASALA CURRY RECIPE”
Nice recipe . Will try
Thanks Beena, let me know your feedback!
Wow, such a simple recipe,… would taste great with the freshly ground coconut paste 🙂
Thanks Gauri, yes coconut paste is the highlight of this recipe, do try!
Thank you Swathi & Kushi, I like this curry with curd rice, hope you like it too!
Sorakkai masala looks super Mullai. I need to make it.
too good dear. Its flavorful and YUM
Hi Mullai,
Tried your dish yesterday, came out very well. Generally i use a lot of coconut in my cooking, just wanted to know if i can use grated coconut instead of coconut paste. Photos rombo temptinga irruku.
Good one!!!Pic is so attractive!!
Sadhana Raveen
Easy masala curry….very nice….picture is tempting…thanks u…
Divya Mubarak
Very easiest n tempting too..
Mullai,
Easy and healthy dish. Have bottle gourd at home, was thinking what to make with it,will make it tonight. Thanks for sharing.
mullai can make out from the fotos that it is ur contribution wonderful presentation shows your passion for cooking